Thursday, 11 May 2017

熏鸡【Smoked Chicken】





有幸品尝了友人制作的熏鸡腿, 从此就爱上了这熏鸡味。  真的, 实在喜欢这熏鸡的味道,所以连续的熏了几次不同口味的熏鸡, 念念不忘那股熏味。  第一次熏鸡, 采用了简单的做法, 谢谢好友送来的Smoked chips 并分享了熏鸡的做法, 还借用锅子,也让我学了一道好吃即好味的熏鸡法, 更让我家的餐桌增添佳肴! 别看这熏鸡材料简简单单, 实在是好吃到令人吮手指呢! 



【熏鸡】
材料:
2个全鸡腿, 2个鸡腿

【熏料】
150克 smoke chips


【做法】
1。 将鸡腿洗净, 滴干水份并以适量的盐涂抹腌制隔夜。
2。 然后以中火蒸熟成白斩鸡, 这里我蒸了25分钟。 (蒸熟即可, 不要蒸至熟烂)
3。 把铁锅放置在炉上,垫上一层锡纸, 然后放入熏料, 放上网架, 再把鸡腿排在网架上, 不要重叠。(最好用旧锅, 这样就不怕熟坏锅子而肉痛, 嘻嘻!)
4。 盖上锅盖, 以中火烧约2分钟后再转大火继续熏至10分钟至锅盖边缘冒烟,即可关火。 但不要立刻揭盖, 让它在多熏5分钟才揭盖。  (这里我没有看到冒烟, 可能是只用了Smoke Chips, 下一个帖子, 我用了其它材料, 才看到锅边冒出烟了)
5.  揭盖后, 检查熏制的色泽, 鸡腿熏制呈现红色最为理想, 如果色浅, 亦可盖上盖锅,重熏多5分钟。   
*  熏的意义在于使原料吸收香气, 让菜肴有厚的烟熏浓香, 而不是熏熟。



Smoked Chicken
2 whole chicken legs 2 chicken drumsticks
150g smoked chips

Preparation
1.        Wash and drain the chickens legs, spread with salt, then rub over the chicken.  Cover the chicken with plastic wrapper and place it in the refrigerator overnight.
2.        Steam the chicken legs with medium heat for 25 minutes.(Do not over steamed)
3.        Place the steam wok on the heat, pad a layer of aluminium foil and place the smoke chips on it. Then, put the grill on top of the chips.
4.        Place the chicken on the grill, and to ensure do not overlap. 
5.        Cover with lid, smoke over high heat for 5 minutes, then turn to medium heat and continue to smoke for 10 minutes until the smoke comes out from the edge of the wok. Turn off the heat now. But do not immediately open the lid. Just let it stand for 5 minutes with the lid on.(Please note that you may not see smoke comes out from the wok due to the different smoke ingredients)
6.        Open the lid, check the colour of the smoke chicken and if the colour is too light, you may continue smoke for another 5 minutes.









3 comments:

  1. 那里可以买到 smoked chips?

    ReplyDelete
    Replies
    1. 大型的supermakert 有卖, 如cool storage 或是日式专卖店!

      Delete

Related Posts Plugin for WordPress, Blogger...